Roasted Tomato and Red Pepper Soup
4 large tomatoes, cut into large pieces (5 cups)
3 medium red bell peppers, cut into large pieces (3 cups)
1 medium onion, cut into large wedges
3 cloves garlic
4 ounces uncooked penne, orecchiette, or other short-cut pasta (2 cups cooked)
6 ounces green beans, cut into ½-inch pieces (1 cup)
2 medium carrots, cut into ½-inch dice (1 cup)
1 cup frozen green peas, thawed (5 ounces)
1 tablespoon white wine vinegar
1 teaspoon fresh oregano, finely chopped
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 cup unsweetened, unflavored plant milk
1 tablespoon fresh parsley, finely chopped
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes.
Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta’s package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside.
Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup.
Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, and carrots. Cook 3 to 4 minutes, until soup is heated through.
Serve soup hot, garnished with parsley.